Chinese Noodle Soup
This Chinese style chicken noodle soup is comforting, delicious and easy to make. The chicken poaches and cooks in the really flavourful aromatic broth that is effortless to make. It is loaded with vegetables and we like to cook the noodles separately so they don’t get soggy and we can enjoy the leftovers with fresh noodles. We make this often and it always hits the spot! Better for you than instant noodle packs and easy enough to make on a weeknight. Enjoy!
Chinese Noodle soup Recipe Ingredients
- CHICKEN: Use chicken thighs or chicken breast. We usually use boneless but bone in is fine too.
- CHICKEN BROTH: I like to use either store bought or homemade chicken stock/ broth and if you are using store bought chicken broth or chicken stock - I recommend using low sodium chicken broth. I usually make this recipe with 10 cups of broth but I like my soup brothy - you could easily get away with 8 cups for 4 people.
- NOODLES: You can use anything from Ramen (throw away the seasoning packet) to thin egg noodles. Just read the package instructions and adjust the recipe and cook them accordingly. We like using rice noodles but any noodles you like work here.
- GINGER & GARLIC: They add so much flavor to the whole dish. Fresh ginger and fresh garlic is recommended
- GREEN ONIONS: Green onions add a mild, fresh, savory flavor to the broth. We use the white parts in the broth giving it flavor when simmered, and we reserve the green parts to slice and serve as a garnish or at the end.
- MUSHROOMS: We like to use shiitake mushrooms. Shiitake mushrooms add a deep, rich, and savory umami flavor to broth, often described as earthy, woody, and slightly smoky. Cremini (baby bella) mushrooms or oyster mushrooms make good substitutes.
- OYSTER SAUCE: Oyster sauce has a complex savory flavor that is both salty and sweet, with a hint of umami. It is comparable to a mixture of soy sauce and barbecue sauce, with a salty-sweet flavor profile. You can substitute if for hoisin sauce if needed.
- SOY SAUCE: Use any brand you like. You will need dark soy sauce and light soy sauce for this recipe. For a substitute you could use tamari (for gluten-free) or coconut aminos. Dark soy sauce is thicker, darker, and sweeter than regular soy sauce, primarily used for adding colour and a touch of sweetness to dishes, while regular soy sauce is saltier and more commonly used for seasoning and flavor.
- SESAME OIL: This adds loads of flavor to the dish and a little goes a long way.
- HONEY: Just a little for a touch of sweetness to balance the savory flavors. Feel free to use sugar instead.
- CHINESE COOKING WINE: Shaoxing Wine also known as Chinese Cooking Wine has a slightly sweet and umami flavor, with a touch of alcohol and a mild, fruity taste. For a quick substitute for rice wine (like Shaoxing wine or Chinese cooking wine), consider dry sherry or dry white wine. Rice vinegar is not the same but it can be used as a subistite but it won’t add the same unique depth of sweet flavor that the rice wine adds - it will add more acidity with light sweetness.
- BOK CHOY: Bok choy has a mild, fresh, and slightly sweet flavor, often described as a cross between cabbage, spinach, and celery. Feel free to use spinach or Swiss chard as a substitute if needed.
- CARROTS: We add matchstick carrots to the soup for extra veg. They cook quickly and perfect for this soup.
- SNOW PEAS: We love to add snow peas to chicken or tofu broths for a crisp, crunchy texture and sweet flavor. If you don’t have snow peas, other common vegetables I like to add are snap peas or chopped green beans or even broccoli florets are a good substitute or add in.
How to Make Chinese Chicken Noodle Soup
- Make Chicken Broth: Simmer broth, water chicken, ginger, white layers of green onions and garlic in a large pot until chicken is cooked.
- Remove Chicken & Shred: Set it aside to add to the broth again later. Use a slotted spoon or spider strainer to remove onions, garlic and ginger.
- Finish Cooking Broth With Aromatics: Add the mushrooms, carrots, soy sauce, dark soy sauce, oyster sauce, sesame oil, cooking wine, and simmer, 8-10 mins until veggies are tender.
- Add Remaining Vegetables & Shredded Chicken: Stir in shredded chicken, bok choy, and snow peas.
- Serve: Ladle soup over noodles, garnish with remaining sliced green onions. Serve with chilli crisp or garlic chilli sauce or or fresh chillis.
Chinese Noodle Soup Storage, Make Ahead & Freezing
- STORAGE: Store chicken broth (with or without noodles) by cooling it completely, then refrigerating in an airtight container for 3-4 days. Reheat stove top or in the microwave. If storing with noodles in the soup the noodles will continue to absorb moisture and get softer.
- MAKE AHEAD: Feel free to make broth for the soup and store in the fridge in an airtight container for up to 3-4 days. Re-heat stovetop and serve over noodles when ready.
- FREEZING: You can freeze chicken broth with chicken in it, though it is best to freeze it without noodles to avoid a mushy texture. For optimal results, freeze the broth, chicken, and vegetables, and add fresh noodles when reheating. To freeze, ensure it is fully cooled, store in airtight, freezer-safe containers or bags, leaving 1–2 inches of space for expansion, and use within 3 months for best quality.
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Recipe
Servings: 4-6
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Ingredients
For the Broth
- 10 cups chicken stock
- 1½ -2 lb. boneless, skinless chicken breast or thighs
- 1 (1½-inch) piece fresh ginger, peeled and quartered/ or sliced
- 6 garlic cloves, peeled and sliced
- 6 green onions (Cut white parts of green onions into 1-inch pieces, reserve green parts for garnish)
For the Soup
- 1(3.5-ounce) package shiitake mushrooms, sliced
- 2 tablespoon Oyster Sauce
- 2 tablespoon low sodium Soy Sauce
- 1 tablespoon low sodium dark Soy Sauce
- 4 teaspoons honey or sugar
- 2 teaspoons sesame oil
- 2 tablespoon Chinese cooking wine or rice vinegar
- 4-6 baby bok choy, ends trimmed, separated into leaves (rough chopped or left as is)
- 1 cup sliced /matchstick carrots, (about 1 full-sized carrot)
- 1 cup snow peas ends trimmed, tough strands removed (left as is or halved)
For Serving
- 4 (3-ounce) packages dried ramen, seasoning packs discarded
- Sesame seeds
- Chili crisp or chili garlic sauce
- Reserved scallions, green parts sliced
Directions
Make Broth
- Combine broth/ stock, chicken, ginger, white layers of green onions and garlic in a large pot or dutch oven. Bring to a boil. Reduce heat to medium or medium low and simmer, covered until chicken is cooked, 15-20 minutes.
- Remove chicken and set aside shred with forks or chop once cool enough to do so
- Pick garlic, ginger and onions out of soup. I usually use a spider strainer
- Add mushrooms, carrots, soy sauce, dark soy sauce, oyster sauce, sesame oil, honey, cooking wine, and simmer, until mushrooms are tender, 8 to 10 minutes.
- Stir in chicken, bok choy, and snow peas. Cook until vegetables are crisp-tender, and chicken is warmed through, 1 to 2 minutes
Cook Noodles And Assemble
- Meanwhile, cook noodles according to packet directions then drain
- Place noodles in bowls. Ladle soup over chicken, garnish with remaining sliced green onions. Serve with chilli crisp or garlic chilli sauce or or fresh chillis.
Recipe Note
- We definitely always prefer to cook noodles separately, add them to bowls and ladle broth over top. But if you wanted to add noodles to broth - cook them after the mushrooms and carrots are done cooking before adding the snow peas and bok choy - and according to package directions. For 4 people, plan on using approximately 4 to 6 packs of instant ramen noodles (roughly 150-200 grams or 5-7 oz of dried noodles per person).
